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Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Missy Greenberg
Added: Friday, October 17, 2008


2 (3-4lb.) chickens
12 c. water to cover
3 c. sautéed onion
3 celery stalks with leaves
4 carrots peeled and cut into 2 inch chunks
6-7 sprigs of parleys rinsed well
2 leeks sliced and rinsed well
4 lg. pieces of peeled and halved garlic
1 parsnip peeled and cut into 4 chunks
1 turnip peeled
1 bay leaf
1 sm. piece of peeled ginger
2 bouillon cubes
salt and pepper to taste

In large pot, put in chicken in water to cover. Bring to boil. Skim foam as it rises. Reduce heat; add balance of ingredients. Simmer with loose fitting cover until chicken is tender, about 3-31/2 hours. Remove chicken, take off bone and put back in soup. Simmer 1/2 hour and soups on.




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